I got to taste this curry in one of the Indian restaurants here in Jo’burg and we all immediately fell in love with the curry. Since then I tried this recipe so many times in my kitchen. I am a big fan of green leafy veggies and always in search of new recipes to use greens in my family’s diet. This curry has been added as a permanent curry in my weekly lunch menu.

You may avoid cream to make it perfect for calorie watchers.

Ingredients

Spinach leaves a bunch (approx. 2cups paste)

Frozen or boiled Sweet corn kernels 1cup

Oil 2tbsp

Bay leaf 1

Cinnamon stick 1 cm

Cumin seeds 1tsp

Ginger garlic paste 1 tsp

Onion finely chopped 2 tbsp

Tomatoes finely chopped 1 tbsp

Salt as per taste

Chili powder 1tsp

Green chili chopped 2

Pinch of asafoietida /hing

Garam masala 1 tsp

Turmeric powder 1tsp

Water 1 cup

Fresh Cream 2 tbsp

Procedure

1.Wash spinach leaves properly and blanch it in boiling water for 5-7 mins.(make water to boil with a pinch of salt in it and add spinach leaves to water. put off the flame and let spinach leaves be in water for few mins.)

2. After blanching take out the spinach leaves and immerse in ice cold water. Cold water stops further cooking process and it helps to retain green color of the curry.

3. Puree spinach leaves in blender with little water and keep it aside.

4. Heat a pan. Pour oil and get it heated. Temper it cumin seeds and bay leaf and cinnamon stick.